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Home Recipes By Meat Chicken

chocolate chicken mole

Gluten-Free Dairy-Free

I am in search of the perfect paleo chicken mole recipe. So, if you have one, please share… I would love to try it! I made this one a few months ago. It was good, but not quite chocolatey enough. Over the weekend, I used Ingrid Hoffman's recipe as inspiration, but added my own paleo take and made it in a crock-pot, of course!

Choc mole
Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, crushed
1-2 spicy peppers, chopped
2 cups chopped tomatoes
3 tablespoons almond butter
2 cups chicken broth (I used beef broth cause that's all I had & it turned out fine)
2 teaspoons chili powder
1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 tablespoons unsweetened cocoa powder
4 chicken breasts

For serving:
Fresh cilantro
Lime wedges
Tomatoes, sliced
Cabbage, shredded
1 avocado, peeled, pitted, and sliced

Directions:

  1. Place a pan over medium heat, add the olive oil, onion and garlic, stirring to soften for 5 minutes. Add the spicy peppers and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
  2. Carefully pour the mixture into a blender. Add the almond butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
  3. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted.
  4. Place the chicken breasts in a crock pot and add mixture.
  5. Cook on low for 8 hours. 5 hours into cooking, remove lid and use 2 forks to shred chicken the best you can. Do this again 1 hour before cooking time is over.
  6. Transfer the mole to a serving dish and serve with cilantro, lime, avocado, tomatoes and cabbage.

Enjoy!

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Reader Interactions

5 Comments

  1. Laurie K says

    November 6, 2011 at 6:41 pm

    This looks amazing! I love mole. Will have to give this a try this week. Thanks!

  2. Nate says

    November 7, 2011 at 7:05 pm

    Lauren and I have been making some pretty killer mole lately. We grind some chiles that are dried and not that hot. Any variety will work. We then grind pepitas and almonds, about 2 or 3:1 pepitas. We toast the chilis and nuts in a pan until they start to brown. Add some cooking wine and chopped onions and garlic. Use broth as needed to keep the desired consistency. We have been using a good “natural” Mexican xocolatl as needed for flavor. Salt and pepper to taste. Pour the sauce over the meat and simmer.

  3. Arsy says

    November 7, 2011 at 7:25 pm

    That sounds amazing, Nate! I will definitely have to try that soon.

  4. adam says

    January 4, 2012 at 10:41 pm

    this sounds amazing. i just started the whole9 program and am searching for paleo slow cooker recipes. do you think i can use ghee or maybe coconut butter/oil instead of almond butter?

  5. Arsy says

    January 5, 2012 at 8:18 am

    Hey Adam! I think you could just ditch the almond butter all together, but I think substituting sounds fine too. Have fun on the whole-9 program!

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